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Hot and Sour Soup with Tofu
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This is classic Chinese home-cooking, a clear broth fortified with tofu, sharpened with vinegar and flavoured with mushrooms - ideal at the end of a long day. If you don't like tofu, pour an egg white into the boiling broth just before serving, then stir with chopsticks to give delicate streaks of white.
Serves: 4 - 6
This recipe was first published in February 2003.